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Author Notes: When I first tasted this recipe, I realized that the heavy, meaty, cheesy lasagna I grew up with (and still enjoy) was not the only lasagna on the block! This is a delicate, melt in your mouth concoction, partly because of the thin homemade pasta, and partly because of the fresh flavor of the filling. This is my best interpretation of Lasagne alla Rucola I ate in Gaiole in Chianti with Tutti a Tavola, a group of 'Mamas' who invite you into their homes, and share their cooking skills. It was all a wonderful experience. - Annelle

Torre Guelfa is a hotel very close to the Ponte Vecchio. Sabine and her husband, Jean Carlo, own the hotel, as well as the Villa Rosa outside Florence, which is their home. They took my sister and I to the Villa Rosa where a friend who taught at a culinary school in the city spent a day with us preparing a beautiful meal which we later ate. You might also be interested in the 'mothers' of Tutti a Tavola who taught us this lasagna recipe. They live south of Florence between Radda and Castellina. Check their website. They have classes as well as rental properties. Really beautiful!

So glad you liked it, Sabine--and I'm reminded by your name of a wonderful lady we met in Florence named Sabine who took me to my first cooking class in Italy! She and her husband own the Torre Guelfa in Florence

This is by far, my favorite lasagne recipe! It's so flavorful and simply delicious. Really easy to prepare as well! I've made it with frozen spinach before (I couldn't get my hands on arugula) and it came out excellent as well. Thank you, thank you for sharing this recipe!

Marisa, I make my own pasta when I make this dish because I like the thinner sheets--so my directions were an over zealous guess on the amount! I normally make pappardelle out of the left over. Thank you for noting this so others can adjust their pasta quantity!

ah, I would love to have the time to make my own I'm sure it's wonderful. I made two pans with the idea to freeze one for later in the summer when I don't bake because it's too hot. Anyway, we just finished eating it instead of freezing... guess I get to make more.

This dish was super yummy. I grew arugula this year and couldn't be happier to have it outside my front door. I thought I followed the recipe exactly but I only needed 1/3 of the pasta. Wonder what I did wrong? Either way this will be in my list of repeat dinners. Thanks.

Hi Annelle, This sounds amazing! I bought some fresh lasagna noodles today and was looking for a nice light lasagna to make tomorrow. Definitley going to go with your recipe!! I am not the biggest fan of Gorgonzola though :( any suggestings for a substitute cheese? Thanks!!

Fabulous recipe, very interesting that you didn't "americanize" the recipe at all. It's pure Italy! And odcourse, home made pasta is unbeatable! I live in Tuscany and make my own as well, it's very relaxing!

Maria, yes, this is a fabulous recipe, but as I said, certainly not my invention, only my remembrance and interpretation!Where do you live in Tuscany, and are you by chance familiar with Tutti a Tavola?

I believe nobody invents anything, we just re-interpret with our life experiences and each person gives it something personal. I know this cookery school and so many others here in Tuscany, and most offer good food. But as I said, it's nice and refreshing to see a recipe that hasn't been changed from the original version.

Arugula--what's not to love? I have a little lettuce garden in early spring and late fall, and the arugula is what I look most forward to devouring! My husband had to build a 'deer fence' around it, so we laugh about how expensive the lettuces are, and worth every penny!Thank you! Hope you'll give it a try!

You will not be disappointed with Tutti a Tavola! I've been back several times. They are simply wonderful people who love to cook and share.And this recipe is just as good as it sounds. I still remember the salad we made to serve with this--a green bean salad that was nearly as good as the lasagna!Thank you!